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Unlike other recipes that call for coating in flour or breadcrumbs and deep fat frying, this recipe is a great lower fat alternative and can be made on the grill as well.

The prep is a lot simpler as well, so you don’t have to make poppers for hours on end. And you can make as many or as few as you want, leaving no extra ingredients (such as prepared filling or batter, etc). Just freeze left over bacon for later use, and refrigerate any unused cream cheese.

Ingredients:
jalapeno peppers
bacon (I prefer turkey bacon): one slice for every 2 whole peppers
cream cheese (can use low fat neufachel), chilled
salt

Directions:
Cut bacon slices into quarters so as to wrap 4 pepper halves with one total slice of bacon. First cut in half, then slit lengthwise. Set aside.

Prepare your peppers by slitting them from stem to tip (lengthwise). My purple jalapenos will turn green after cooking. Leave the stems on, if possible. De-seed and de-rib using a grapefruit spoon, or a small tongs.

Salt the open pepper halves sparingly. Fill the pepper halves with straight cream cheese using a spoon.

Then wrap with a quarter-piece of bacon and secure with a toothpick.

Fry in a frying pan or grill on low heat. Start with the cream cheese side, then flip to the jalapeno side. The cheese will not come out as it is chilled when you start and you flip them before they can start melting. Flip them when the bacon is starting to crisp on that side. Alternatively, you can broil these. Put in a broiling pan and cook on high heat until the bacon is crisp, about 10-15 minutes.

Remove from heat when bacon is crisp on both sides. Let cool slightly and remove the toothpicks. Remind your guests to avoid eating the stem.

For a hotter popper, leave some ribbing and/or seeds behind. Otherwise, these should taste deliciously mild. You can also use extra thick onion dip or flavored cream cheese spreads instead of plain cream cheese for a different flavor profile. Have fun experimenting but keep it simple or you’ll never make them again 😉

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